Tex-Mex Sweet Potato Noodle Skillet
Serves 4
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Prep Time
10 min
Cook Time
15 min
Total Time
30 min
Prep Time
10 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1 pkg (12 oz) Del Monte® Sweet Potato Noodles
  2. 3 tbsp vegetable oil, divided
  3. 1 onion, sliced
  4. 1 clove garlic, minced
  5. 1 jalapeño pepper, seeded and sliced
  6. 1 lb boneless skinless chicken breasts, sliced
  7. 1 can (19 oz) kidney beans, drained and rinsed
  8. 1 cup corn kernels, thawed
  9. 1 cup sodium-reduced chicken broth
  10. 1 cup tomato salsa (mild or medium)
  11. 1 tbsp Tex-Mex seasoning
  12. 1/2 cup (4 oz) light cream cheese, cubed
  13. 2 green onions, sliced
Instructions
  1. Heat 2 tbsp oil in skillet set over medium heat; cook sweet potato noodles for 5 to 7 minutes or until tender. Remove and set aside.
  2. Add remaining oil to skillet; cook onion, garlic and jalapeño for 2 to 3 minutes or until golden and tender. Add chicken; cook for 7 to 8 minutes or until browned.
  3. Add beans, corn, chicken broth, salsa and Tex-Mex seasoning; bring to boil. Reduce heat and simmer for 15 to 20 minutes or until thickened. Stir in cream cheese until melted. Stir in sweet potato noodles. Garnish with green onions.
Notes
  1. • For a vegetarian option, use cubed firm tofu in place of chicken, and vegetable broth instead of chicken broth.
  2. • Replace Del Monte® Sweet Potato Noodles with Del Monte® Butternut Squash Noodles if desired.
Del Monte Fresh http://fruits.com/

Nutrition Facts

  • Per 1/4 recipe
  • Calories 540
  • Fat 18g
  • Cholesterol 80mg
  • Sodium 880mg
  • Carbohydrate 56g
  • Fiber 10g
  • Sugars 13g
  • Protein 39g